Tahini Roasted Eggplant with Grilled Halloumi, Hazelnuts, and Baked Chickpeas
This Tahini Roasted Eggplant with Grilled Halloumi, Hazelnuts, and Baked Chickpeas is a rich, nutty, and satisfying dish with layers of flavor and texture. The creamy tahini sauce complements the smoky roasted eggplant, crispy chickpeas, and the salty chewiness of grilled halloumi, while hazelnuts add crunch. It’s perfect as a hearty vegetarian main or a standout side dish.
Preparation Time
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
For the Roasted Eggplant:
2 medium eggplants, sliced into rounds or halved lengthwise
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp smoked paprika (optional, for depth)
1/2 tsp ground cumin
For the Baked Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp smoked paprika
1/2 tsp garlic powder
For the Grilled Halloumi:
6 oz halloumi cheese, sliced into 1/4-inch thick pieces
1 tsp olive oil
For the Tahini Dressing:
1/4 cup tahini
1 clove garlic, minced
2 tbsp lemon juice
1 tbsp olive oil
2 tbsp warm water (to thin)
1/2 tsp salt
1/4 tsp black pepper
For the Toppings:
1/4 cup toasted hazelnuts, roughly chopped
1/4 cup pomegranate seeds (optional, for a pop of sweetness)
2 tbsp fresh parsley, chopped
1 tbsp sesame seeds
Instructions
Step 1: Roast the Eggplant
1. Preheat oven to 400°F (200°C).
2. Place eggplant slices on a baking sheet and brush both sides with olive oil.
3. Season with salt, black pepper, paprika, and cumin.
4. Roast for 25–30 minutes, flipping halfway, until golden and tender.
Step 2: Bake the Chickpeas
1. Pat chickpeas dry with a paper towel to remove excess moisture.
2. Toss with olive oil, salt, pepper, smoked paprika, and garlic powder.
3. Spread on a baking sheet and bake for 20–25 minutes, shaking the pan halfway through, until crispy.
Step 3: Grill the Halloumi
1. Heat a non-stick skillet or grill pan over medium heat.
2. Brush halloumi slices with olive oil.
3. Grill for 2–3 minutes per side, until golden brown and slightly crispy.
Step 4: Make the Tahini Dressing
1. In a small bowl, whisk together tahini, minced garlic, lemon juice, olive oil, salt, and pepper.
2. Add warm water 1 tablespoon at a time until the dressing reaches a smooth, pourable consistency.
Step 5: Assemble the Dish
1. Arrange roasted eggplant slices on a serving platter.
2. Add grilled halloumi on top.
3. Sprinkle over baked chickpeas and toasted hazelnuts.
4. Drizzle generously with tahini dressing.
5. Garnish with pomegranate seeds, fresh parsley, and sesame seeds.
Step 6: Serve & Enjoy!
Serve warm or at room temperature as a main dish or side.
Notes & Tips
Make It Vegan: Swap halloumi for grilled tofu or omit entirely.
Extra Crunch: Toast hazelnuts in a dry pan for a few minutes before adding.
Meal Prep Friendly: Store components separately and assemble before serving.
Pairing Suggestion: Serve with warm pita or quinoa for extra heartiness.
Frequently Asked Questions
Q: Can I use a different cheese?
Yes! Feta or burrata can be used instead of halloumi, but they won’t have the same chewy texture
Q: How do I store leftovers?
Store separately in airtight containers in the fridge for up to 3 days. Reheat the eggplant and halloumi before serving.
Q: Can I use canned tahini dressing?
Yes, but homemade has a fresher, nuttier flavor. If using store-bought, adjust seasoning as needed.
Q: How do I make it nut-free?
Skip the hazelnuts or replace them with toasted pumpkin seeds for crunch.
Nutritional information
Calories: 480
Protein: 20g
Carbohydrates: 38g
Fat: 28g
Fiber: 10g
Sugar: 5g
This Tahini Roasted Eggplant with Grilled Halloumi, Hazelnuts, and Baked Chickpeas is a bold, flavor-packed dish that’s both nourishing and satisfying. Enjoy!